for vegan, omit feta and replace yogurt with tahini in equal quantities

Serves 4

3 medium eggplant (about 800g), trimmed

2 tbsp olive oil

3-4 cups cooked brown rice

2 (tightly packed) cups baby rocket (arugula) or spinach leaves

¼ (tightly packed) cup mint leaves

100g feta, crumbled

1 tbsp toasted sesame seeds (white, black or both)

½ pomegranate, seeds removed

Sea salt and black pepper

Turmeric tahini yoghurt

1/3 cup yogurt

1 tbsp water

1 tsp maple syrup

1 tbsp tahini

1 tbsp olive oil

1/2 tsp turmeric

sea salt and black pepper, to taste

To make the turmeric yoghurt, combine the yoghurt and water and mix until smooth. You are looking for the consistency of thick cream – if it is too thick, slowly add more water, a teaspoon at a time. Add the maple, tahini, olive oil and turmeric, and stir to combine. Season with sea salt and black pepper.

Slice the eggplant into 1cm thick slices and coat in the olive oil. Heat up the barbecue (or a griddle pan on the stovetop), and char-grill the eggplant for 2-3 minutes on each side until soft and cooked through. Sprinkle over sea salt and set aside to cool slightly.

In a large bowl, add a big spoonful (or two) of brown rice, toss in a handful of rocket and spinach, a scatter of mint leaves and top with a few slices of eggplant. Spoon over some turmeric yogurt, and scatter over the feta, sesame seeds and pomegranate seeds. Serve immediately.